Directions:
- Place the potatoes and stock in a small saucepan and bring to a simmer. Cook until the potatoes are tender but still retain their shape. Drain the stock, reserving some.
- While the potatoes are cooking crisp the bacon in a skillet. When it is browned and crunchy pour off and reserve the bacon fat. Reserve the crisp bacon.
- Whisk together until smooth the lemon juice, sugar, Dijon and 4 tablespoons of the warm bacon fat. Toss with the potatoes, onions, crisp bacon and parsley. Add a bit of the reserved chicken broth to moisten if needed. Season to taste with salt and pepper. Cover and let rest for two hours at room temperature before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 384.23 Kcal (1609 kJ) | ||
| Calories from fat | 214.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.89g | 37% | |
|---|---|---|---|
| Cholesterol | 39.04mg | 13% | |
| Sodium | 942.45mg | 39% | |
| Potassium | 743.12mg | 16% | |
| Total Carbs | 30.79g | 10% | |
| Sugars | 7.07g | 28% | |
| Dietary Fiber | 4.73g | 19% | |
| Protein | 10.92g | 22% | |
| Vitamin C | 25.3mg | 42% | |
| Vitamin A | 1.3mg | 44% | |
| Iron | 1.9mg | 10% | |
| Calcium | 67.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 110.05 Kcal (461 kJ) | ||
| Calories from fat | 61.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.84g | 37% | |
|---|---|---|---|
| Cholesterol | 11.18mg | 13% | |
| Sodium | 269.93mg | 39% | |
| Potassium | 212.84mg | 16% | |
| Total Carbs | 8.82g | 10% | |
| Sugars | 2.03g | 28% | |
| Dietary Fiber | 1.35g | 19% | |
| Protein | 3.13g | 22% | |
| Vitamin C | 7.2mg | 42% | |
| Vitamin A | 0.4mg | 44% | |
| Iron | 0.5mg | 10% | |
| Calcium | 19.3mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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